Macedonia “Holidays in Hawaii”
Recipe and photo contributed by Simona Carini
Prep Time: 15 minutes Cook Time: 0 minutes
This exotic fruit salad is beautiful, elegant, and fragrant. Search your local markets for these unusual fruits -- it is worth the effort and fun to try something new!
¼ mamey sapote
2 mini bananas, or 1 small banana
A squeeze of lemon or lime
- Remove the seed, peel and dice the mamey sapote. Place in a medium bowl.
- Scoop out the seeds, then peel and dice the papaya. Add to the bowl.
- Peel and slice the mini bananas. If using a small banana, halve it lengthwise before slicing. Add to the bowl.
- Cut the skin off each rambutan, then pry it open and pop out the fruit. Cut the pulp into pieces, avoiding the papery skin of the seed. Discard the seed. Add the fruit to the bowl.
- Add lemon or lime juice to the fruit and toss lightly with a spoon.
- Let stand for about 30 minutes. (see Kitchen Tip on timing below)
- Divide into two small bowls and serve.
- On sugar: I never use it, because I like the natural flavor of fruit. If you add some to the cut fruit, use a very light hand. Macedonia is about the fruit and its natural sweetness.
- On timing: Prepare the macedonia right before starting to eat, so that the fruit macerates for a short while, 30 minutes or so.
- On leftovers: If you have leftover macedonia, make a smoothie with it. Just place it in the blender and process until smooth.
Macedonia can be turned into a richer dessert by topping it with a small amount of ice cream (macedonia con gelato) or whipped cream (macedonia con la panna).